Barbecued Prawns with Avocado & Mango Salsa
Serves 4 people
16 raw king prawns (shrimp), peeled & deveined, tails left intact
Extra virgin olive oil, for drizzling
¼ iceberg lettuce, thinly sliced
1 avocado, diced
Vietnamese mint leaves, to garnish
2 ripe mangoes
¼ red onion, very finely diced
1 red chilli, seeded and finely chopped
2 tablespoons roughly chopped Vietnamese mint
2 tablespoons roughly chopped coriander (cilantro) leaves
1½ tablespoons chardonnay vinegar or white wine vinegar
1 tablespoon extra virgin olive oil
For the mango salsa
Peel the mangoes, then cut off the cheeks and as much flesh
off the stones as possible. Dice the mango flesh and place in
a mixing bowl.
Add the remaining salsa ingredients, season with sea salt and
freshly ground black pepper and mix lightly.
For the prawns
Place the prawns on a tray. Season and drizzle with just
enough olive oil to coat the prawns.
Place the prawns on a hot barbecue or frying pan and cook
for 2 minutes on one side.
Turn the prawns over and cook for a further 2 minutes.
Remove and rest on a plate for another 2 minutes.
Add the lettuce to the mango salsa and place on a platter
or four individual serving plates. Scatter the prawns and
avocado on top.
Garnish with Vietnamese mint, drizzle with a little more olive oil
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